In a large casserole pot, cook the onions, garlic, carrots and celery, chilli and pancetta in a little oil. Once golden, add the veal and cook making sure there are no lumps, then add wine and allow to evaporate.
Add the Bolognese sauce and bring to a simmer
Add the bay leaves and cook with the lid on for 15 minutes on low heat, stirring occasionally.
Add the tagliatelle to plenty of salted boiling water and cook according to the instructions on the box. Once the pasta is cooked, drain and toss it with the sauce and cook for a further minute.
Remove from the heat, add the ricotta and serve with a drizzle of Extra Virgin Olive oil
Notes: Preparation time: 20 min Cooking time: 20 min